Preheat oven to 375 degrees. Line rhubarb in the bottom of an 8x9-inch non-reactive pan. In a bowl, mix 3/4 cup sugar, butter, baking powder, salt, vanilla, almond extract, milk, and flour. Pour over rhubarb. Mix together remaining sugar and cornstarch. Sprinkle over mixture in pan. Pour boiling water over the top. Bake for 45 minutes.

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WISCONSIN ENERGY COOPERATIVE NEWS

The Wisconsin Energy Cooperative News serves as the voice of the state’s rural electric cooperatives. Founded in 1940, the publication focuses on statewide issues that affect electric cooperatives, promoting the general welfare of Wisconsin’s electric cooperatives, their member-owners, and the areas they serve.